Tartar Sauce

Introduction

Tartar sauce is a Cajun condiment used as a dip for fried seafood, such as Crab Stuffed Shrimp, catfish, shrimp, or oysters. It’s also commonly used on sandwiches such as a Flounder Po’ boy, or Catfish Po’ boy. Tartar sauce is made with mayonnaise, onions, capers, pickle relish, dill, lemon juice, and a dash of Tabasco. It’s tangy, a little sweet and a little spicy.

Recipe

Tartar Sauce

Scott James Gaspard

A Cajun mayonnaise-based condiment typically served with seafood.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Condiment

Cuisine Cajun

Servings 4 people

Calories 393 kcal

Ingredients

  

1x2x3x

• 1 cup mayonnaise
• 2 tbsp lemon juice
• 2 tbsp white onion finely chopped
• 1 tbsp sweet pickle relish
• 1 tbsp dill pickle relish
• 1 tbsp capers rinsed and finely chopped
• 1 tsp dill weed chopped
• 1 dash Tabasco sauce

Instructions

 

• Mix all of the ingredients in a glass bowl.
• Cover and refrigerate for at least a couple of hours.

Notes

• All the ingredients listed here are ‘to-taste’, but this is a good starting point.
• It can be used immediately, but it’s best if kept refrigerated over night.

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Nutrition

Calories: 393kcal | Carbohydrates: 4g | Protein: 1g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 483mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.2mg

More Information

My early dreams of becoming a saucier

When I was a kid, I dreamed of becoming a saucier. The first sauces I mastered were Cajun Tartar Sauce and Cajun Red Sauce. I’ve been making these sauces the exact same way for over 40 years. These are two basic, classic sauces that anyone making seafood should master.

One sauce, or both!

I remember always having both sauces with any seafood. Crawfish, crab claws, oysters, fish… It didn’t matter. I would alternate between dipping my seafood in both. Tartar Sauce and Red Sauce are delicious!

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